Pulse until evenly chopped, about 10 times.
"These three flavors are fundamental to our society," said Rahung Nasution, a Batak chef and adventurer who led me through the region.I ate this sambal over and over again, nowhere more satisfyingly than with breakfast at a market stall on the shores of Lake Toba, where a man grilled slabs of pork belly, basting them with butter from a can.
Genius.. After two weeks, I formed a theory: that in a nation as vast and varied as Indonesia, sambal functioned as a uniting principle, perhaps the only thing some groups had in common.William Wongso wasn't so sure."This is a local wisdom," he cautioned.
"Every place has their own, and one might not like it."Still, he noted, Indonesians had just started to travel domestically, and they seemed eager to try new flavors.
So maybe, someday, the chiles would burn down those divisions, and spice would become the national state of mind.. E pluribus capsicum!8 1-course servings.
3 pounds fava bean pods, shelled.Remove the pan from the heat.
Whisk in the yeast and egg; let stand until foamy, 10 minutes..In the bowl of a stand mixer fitted with the paddle, beat the 4 1/4 cups of flour and the salt at low speed just to combine.
With the machine on, slowly add the warm milk mixture and beat until incorporated, about 1 minute.Beat in 1 tablespoon of the butter until completely incorporated; scrape down the side of the bowl.
(Editor: Eco Razors)